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Recipe

Indian-Style Pumpkin Soup

September 15, 2013 · By Monica Shaw

Indian style pumpkin soup

I’ve had a jar of Danival Organic Puree Pumpkin languishing in the back of my cupboard (bottom shelf) for years. I bought two jars of the stuff to make pumpkin pie and a failed experiment with the first jar led me to conclude that was NOT the pumpkin pie puree I was looking for (but really, is there any substitute for Libbys?).

But with this recent detox and the sudden inclusion of lots of soup in my life, I decided to unleash the pumpkin in hopes of a quick lunch soup fix. The fix was a success, using a recipe from the ever reliable How to Cook Everything: Vegetarian by Mark Bittman. It’s my most loved and most used cookbook and once again it delivered the goods. His recipe uses fresh pumpkin but here’s how I did it using pumpkin puree.

 

Indian-Style Pumpkin Soup
Recipe Type: Soup
Adapted from Mark Bittman’s [i]How to Cook Everything Vegetarian[/i].
Ingredients
  • 1 Tbsp vegetable oil
  • 1 onion
  • 1 Tbsp curry powder (I made my own using Mark Bittman’s [url href=”http://www.food.com/recipe/mild-fragrant-curry-powder-503859″ target=”_blank”]fragrant curry powder[/url] recipe)
  • 3 cloves garlic, minced
  • 1 Tbsp grated ginger
  • 500g jarred or canned pumpkin puree (or 3lbs fresh winter squash like butternut or acorn, peeled and chopped)
  • vegetable stock or water
  • salt
Instructions
  1. Heat the oil in a large pot on medium heat. Add the onion and cook slowly until the onion is soft and translucent.
  2. Add the curry powder, garlic and ginger and fry for another minute or so until fragrant.
  3. If using pureed pumpkin, remove the pot from the heat. Add a little water and scrape up any spices that have stuck to the bottom of the pan. (If using fresh pumpkin, add the pumpkin with enough water or stock to cover and simmer until the pumpkin is soft.)
  4. Put the onion mixture into a blender with the pumpkin and enough water or stock to achieve a desirable soup consistency.
  5. Put the blender contents back into the pot and on the heat. Let it heat thoroughly. Taste, season and serve.
3.2.1753

 

About Monica Shaw

Veg lover, dog owner, hill walker, wild camper, avocado addict, nerd. I write about how to be awesome through a "smarter fitter" approach to eating, drinking, living and working.
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Recipe Rating




  1. Jayne says

    September 23, 2013 at 11:36 am

    Perfect, I have a can of pumpkin just opened! I really wanted to use it for something savory and this is the best timing, sounds delicious too!

    Reply
  2. Jayne says

    September 26, 2013 at 8:34 am

    I did make this for lunch, it was quick, easy and delicious! Thanks for the inspiration!

    Reply
    • Monica says

      September 27, 2013 at 5:59 am

      I’m thrilled that the pumpkin soup worked out well for you. 🙂

      Reply

Trackbacks

  1. Clean Detox Day 17: Indian spices everywhere | smarterfitter says:
    September 15, 2013 at 3:35 pm

    […] soup good enough to be blog-worthy: Indian-style pumpkin soup adapted from the ever reliable How to Cook Everything: Vegetarian by Mark Bittman. (A good use […]

    Reply
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